Ingredientes para Asparagus And Crab Meat Soup Mang Tay Nau Cua
- 6 cups chicken broth
- 1 tablespoon + 2 teaspoons fish sauce
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 2 finely chopped shallots
- 2 minced garlic cloves
- 1 cup lump crabmeat
- freshly ground black pepper, to taste
- 1 tablespoon cornstarch
- 1 lightly beaten egg
- 1 cup trimmed fresh white asparagus spears
- 1 tablespoon chopped fresh coriander
- 1 tablespoon chopped fresh scallions
- 2 tablespoons water
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Cómo preparar Asparagus And Crab Meat Soup Mang Tay Nau Cua
- In a 3-quart soup pot, combine 6 cups of chicken broth, 1 tablespoon fish sauce, 1 tablespoon sugar, and 1 teaspoon salt.
- Bring the mixture to a boil over medium-high heat.
- Reduce heat to low and simmer for 10 minutes.
- While the broth simmers, heat 1 tablespoon of vegetable oil in a skillet over medium heat.
- Add 2 finely chopped shallots and 2 minced cloves of garlic. Sauté until fragrant (about 1 minute).
- Add 1 cup of crab meat, 2 teaspoons fish sauce, and freshly ground black pepper to taste.
- Stir-fry over high heat for 1 minute. Set aside.
- In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons of water to create a slurry.
- Return the soup to a boil. Slowly whisk in the cornstarch slurry until the soup thickens and becomes clear (about 2 minutes).
- Gently whisk in 1 lightly beaten egg. Continue stirring for 1 minute until cooked through.
- Add the crab meat mixture and 1 cup of trimmed asparagus spears (about 1 bunch). If using canned asparagus, add the asparagus and its liquid.
- Cook gently for 3-5 minutes, or until the asparagus is tender-crisp and heated through.
- Transfer the soup to a serving tureen or bowls.
- Garnish with 1 tablespoon chopped fresh coriander, 1 tablespoon chopped scallions, and freshly ground black pepper to taste.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
9g
Fat
4g
Carbs
3g
